Zucchini and cheese bread - Olive Oils from Spain

Making zucchini and cheese bread is super fun. Plus, it’s healthy, especially when you make it with Olive Oil from Spain!

This zucchini and cheese bread recipe is very easy to make and perfect for breakfast, as a snack, or to serve alongside any dish. And – why not? – for dipping in Extra Virgin Olive Oil from Spain. Yum!

Read to the end of the recipe to see a celiac-friendly version.

How to make zucchini and cheese bread:

Preheat the oven to 350° F.
In a bowl mix the flour with the baking powder, baking soda, sugar, and salt.
In another bowl, beat the milk and egg. Add the Olive Oil from Spain and mix well.
Slowly add the liquid mixture to the dry mixture, stirring constantly.
Add the zucchini, onion, and cheese and mix well.
Grease a loaf pan with Olive Oil from Spain.
Pour the mixture into the pan. Bake for approximately 60 minutes. Insert a toothpick; if it comes out clean, the bread is ready.
Allow to cool for 10 minutes before removing from the pan.
Enjoy warm.

The best part about this zucchini and cheese bread is not just the flavor while eating it: It leaves a delicious aftertaste!

Gluten-free zucchini and cheese bread: If you want to prepare this zucchini and cheese bread for people with celiac disease, substitute cornmeal for the regular flour.